Let’s get the bad news out of the way first.
Meatpacking is a messy business almost custom-designed to generate coronavirus outbreaks among the staff. When a cow or hog is brought into the slaughter facility, it is slit, hung, bled-out and then has its skin and organs removed, all in 30 minutes. Since the typical cow weighs a half a ton, it is the ultimate team effort. No social distancing here.
Later on the carcass is broken down into pieces for restaurants, supermarkets with other parts sent on to processing into things like sausages and ground beef. Social distancing is at least possible at these stages, but establishing that all-important six foot bubble means fewer people on the line. That means lower throughput, which means less meat.
Best guess? Roughly 10-15% of the country’s beef processing and 25% of its pork processing is currently offline. We should expect that any plant shutdowns will last at least until the staff recovers. For most young, healthy folks, that’s about three weeks.
There’s also not a lot of spare capacity to ramp things up once these plants reopen. Most plants run two shifts, six days a week. And since most of the labor is migrant, expanding the staff isn’t something that can be done in a few days (or weeks) – especially if a substantial percentage of the staff is out with coronavirus. The issue is amplified in states that have no social distancing guidelines and, as you can see from the map, there is significant overlap.